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Tuesday, May 25, 2010

MINT PULAV

MINT PULAV

I went for my grocery shopping this weekend and saw a green fresh bundle of mint leaves waiting for me to pick it. I couldn’t resist. It’s scorching hot these days…global warming and all, so I thought I would make something exotic to drink with the Mint, as Mint is cooling and refreshing during summers.....

We come home pretty late sometimes after work and usually frequent this Pure vegetarian Bachelor’s joint @ Serangoon. This joint is open until late and when we reached there at about 10.45pm he told me to try the variety rice for the day, which turned out to be very tasty, when I asked him what rice was that bang came the answer, “Budinaah Rice”(Pudina Rice). Instead of making just Pudina rice I thought why not make Pudina Pulav (Mint Pulav). Since I had the perfectly fresh and beautiful Mint leaves waiting for me in my refrigerator I thought why not let my family taste this wonderful variety rice, so here is my refreshingly inviting Mint rice, sorry didn’t keep any mint leaves for the garnish in the enthusiasm to get that perfect balance in taste.

Ingredients

Mint leaves – 1 bunch

Long grained Basmati Rice – 2 cups

Onions – 2

Green peas – 1 cup

French Beans – 1/2 cup

Carrots – 1/2 cup

Corns – 1/2 cup

Green Chilly paste – 1-2 teaspoons (depending on how spicy the paste is or how much spice you like)

Ginger paste – 2 teaspoons

Bay leaves – 2

Star Anise – 1

Cinnamon sticks – 1

Big Elaichi (Badi Elaichi) – 1

Small Elaichi - 1

Clove – 1

Cumin Seeds – 1 tbsp

Asafetida – a pinch

Garam Masala – 1 tsp

Pulav Masala – 2 tsps

Freshly chopped coriander leaves – 2 tbsps

Oil – 2 tbsps

Salt as per taste

Method

Take the bunch of mint leaves and pluck out only the leaves and if you find the stem attachedto the leaf very tender you can use that also, but if the stems are thick please don’t use. Rinse it well under running water in a colander and keep aside for the water to drain. Meanwhile Rinse out 2 cups of long grained Basmati rice and then soak it for a while in water

Now take the mint leaves, green chilly paste, ginger paste, a pinch of salt and blend to fine consistency in a mixie / blender without adding water.

Now take a wok, put 2 tablespoons of oil, once the oil is heated add in the Bay leaves, Star Anise, Cinnamon stick, Big elaichi, small elaichi, clove and the cumin seeds, once you see the cumin getting fried, add in a pinch of Asafetida(I always like to asafetida in my dishes as it has property to remove gases and in this recipe we have legumes so it is good to add some), the Garam masala, the puav masala and fry for a minute. Now add in the finely chopped onions and sauté until transparent. The onion should look shrunk and well fried. Now, add in the mint-green chilly-ginger paste and sauté well. The color of the paste when fried well becomes slightly light. Ensure that you don’t burn the masala as then the pulav won’t taste so good. Once, the mint masala turns into a lighter color. Add in the vegetables(instead of the fresh vegetables mentioned above you can use 1 ½ cups of frozen mixed vegetables, but I can tell you fresh vegetables taste better thanthe frozen ones) and sauté until the green peas turn into a lighter green, then add in the rinsed and soaked Basmati rice without any water and sauté for 2-3 minutes adding salt as per the taste and mixing everything well. Once this is done you can put this in a rice cooker and add water according to finger level consistency for example when you put your finger in you will know how much rice is there, that much water has to be added or alternatively add water until the rice is completely immersed and there is another cup of water on top. The water level has to be perfect for a perfect pulav, now switch on the rice cooker and keep to cook position. I always use the electric rice cooker for pulav in Singapore but you can make it in a non stick wok by closing the lid and keeping the gas on a low flame. Either way it cooks well. Once the rice cooks, give it a light stir so that everything mixes well without breaking the grains of rice Put the lid back and let it stand for another five minutes. Then turn off the plug.Garnish with coriander / mint leaves.Serve hot. If you want to decorate it some more you can even garnish it with freshly grated paneer.Enjoy the refreshing Mint pulav with any gravy of your choice or just with Papad, pickle and raita, It’s a complete meal.

I would like to send my Mint pulav to

Sara’s Cooking with seeds : Cumin seeds event , since I am using Cumin seeds in this dish

And since it has green peas and beans, I am sending this to Susan’s My legume Love affair 23 Event

And since the main ingredient is Mint (green), this also goes to Preeti’s Green Gourmet Event